A delicious and simple taco recipe packed with bold flavors.
Total Time
25min
0.0
0 Ratings
Author: Chef's Roll
Servings:
2
Ingredients
•
1
Large
Sea Bass Fillet
•
to taste
Small Corn Tortillas
•
as needed
Oil
Shishito Lemon Puree
•
1
Meyer Lemon
•
4
Whole Shishito Pepper
•
1/2
bunch
Fresh Parsley
Slaw
•
1/2
Green Cabbage
•
1/2
Red Cabbage
•
1
Serrano Chili
•
1
Tbsp
Mayonnaise
•
1/2
Lime
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Slice the Meyer Lemon (1) in half. Char along with the Whole Shishito Pepper (4).
2.
Place Meyer Lemons, Shishito Peppers, and Fresh Parsley (1/2 bunch) into a blender and puree to desired consistency with Oil (as needed). Season to taste.
3.
Shred the Red Cabbage (1/2) and Green Cabbage (1/2). Slice the Serrano Chili (1). Toss both cabbages and Serrano chili together with Mayonnaise (1 Tbsp), the juice from the Lime (1/2), Salt (to taste), and Ground Black Pepper (to taste).
4.
Sear the Sea Bass Fillet (1) on a flat griddle with some Oil (as needed).
5.
Heat the Small Corn Tortillas (to taste) on a flat griddle.
6.
Plate tortillas, cover with puree, add slaw and then the grilled fish. Squeeze some lime over the top if desired.
Nutrition Per Serving
CALORIES
202
FAT
7.2 g
PROTEIN
15.9 g
CARBS
37.1 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
Cookie Policy
on our website.
Accept
Reject
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
